November 25, 2010

Bran muffins are not usually the kind of thing that excites me in the least, but these muffins, with seasonal spices and a hint of pumpkin, are quite nice. I wonder if you could replace the pumpkin with additional okara for a straight-up bran muffin -- it seems like you could, but I haven't tried it to see how it would affect taste and texture. Maybe worth a little experimentation if you're ever in dire need of extra fiber.

About This Blog

Unless otherwise noted, I use "wet" okara when cooking; i.e., straight from the soymilk-making process, well drained but without additional squeezing or drying. Since there is variation in okara in terms of wetness, your mileage may vary when following these recipes. Let me know how they turn out for you!

If you don't have access to okara, it might be possible to substitute pureed tofu. I haven't tested these recipes using that substitution, but some of the muffin recipes (e.g., corn muffins and banana-nut muffins) were modified from recipes that originally used pureed tofu.

About Me

I started making my own soymilk to save money and cut down on waste ... only to discover that I was producing more okara than I could shake a stick at. Hence, this recipe blog.
Other than good vegan food, I love reading, writing, independent music, science, evidence-based medicine, and quality television.